Favorite Granola (Oh She Glow's Recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 349.5
- Total Fat: 19.8 g
- Cholesterol: 0.0 mg
- Sodium: 183.8 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 5.6 g
- Protein: 8.9 g
View full nutritional breakdown of Favorite Granola (Oh She Glow's Recipe) calories by ingredient
Introduction
Angela Liddon's "Favorite Granola" recipe from her blog, OhSheGlows.com Angela Liddon's "Favorite Granola" recipe from her blog, OhSheGlows.comNumber of Servings: 12
Ingredients
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Ingredients:
Dry:
* 2.5 cups rolled oats (regular not instant)
* 1 cup raw almonds, roughly chopped
* 1/2 cup raw walnuts, roughly chopped
* 1/2 cup raw sunflower seeds
* 1/2 cup raw sesame seeds
* 2 tbsp ground flax
* 2 tbsp sweetened coconut flakes
* 1 tsp ground cinnamon
* Pinch of ground nutmeg
* 3/4 tsp kosher salt
Wet:
* 4 tbsp brown rice syrup
* 1 tbsp agave nectar
* 1 tbsp coconut oil
* 2 tbsp applesauce, unsweetened
* 2 tbsp peanut butter
* 1/3 cup packed brown sugar
Add-ins:
* 1/3 cup dried cranberries
* 1/3 cup raisins
* handful pepita seeds
Directions
* Preheat oven to 325 degrees F. (Angela did not list an oven temp in the recipe, but I have made this once at 350 degrees and it seemed a little high, so the 2 times since I've used the oven at 325 and it seems to work.)
Directions: In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
In a very large mixing bowl, Mix together the dry ingredients.
Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.
Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.
Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.
Note: You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.
Makes 6 cups, 12 servings. One serving = 1/2 cup.
Number of Servings: 12
Recipe submitted by SparkPeople user FIT-WHIT.
Directions: In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
In a very large mixing bowl, Mix together the dry ingredients.
Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.
Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.
Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.
Note: You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.
Makes 6 cups, 12 servings. One serving = 1/2 cup.
Number of Servings: 12
Recipe submitted by SparkPeople user FIT-WHIT.
Member Ratings For This Recipe
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LITELENJIN
PS- the recipe doesn't say what temperature the oven should be. I used 350, but think it was a little too high... - 2/24/11
Reply from FIT-WHIT (2/24/11)
Oh yes- Thanks for pointing that out! I copy/pasted the text from OSG website, and noticed she omitted an oven temp as well; first time I did all at 350 and it was good (very 'smoky' though). Second time making this, I did 325* F and it worked well!
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ROSSYFLOSSY
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MNABOY
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NEPTUNE1939
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SHELLLEY2